NEW YORK STATE FAIR. 
The Employment of Capital in Fanning:, Ete. 
Wednesday Evening 1 of tho Fair at Elmira a 
discussion took place on the employment of 
capital in farming. It was opened by Joseph 
Harris of Rochester. He thought the produc¬ 
tions of farms might be doubled by underdruin- 
ing and killing weeds. Removing stone was 
another way of investing capital with profit. On 
his farm were stony knolls which it was profita¬ 
ble to clear. After Improvements were mndo 
better stock could be kept, but it was advisable 
to improve tho land before the stock. Rich, 
well tilled farms first, then thorough-bred stock. 
By good tillage, underdralning, manuring. &o., 
we get produce of much more value than made 
from poor farms. Hay cut on rich, well tilled 
land, is worth much more than that grown on 
poor soil. John Johnson had raised a heifer 
which at two years old weighed 1,300 pounds, 
and sold for one hundred and sixteen dollars. 
We want stock that will eat a great ileal of food 
to turn It. to profit. The speaker referred to tho 
steam plow, hut thought wo should wait some 
years to get our farms ready. Farmers should 
keep good teams, good strong animals, and they 
should bo furnished with constant employment. 
It cost him six hundred dollars a year to keep a 
team and pay the teamster. Hence the necessity 
of good teams and constant, employment to get 
a profit. In reply to a question, Mr. II. said that 
hay yielding two tons per acre on dry upland is 
of more value for feeding than if it cutasrnalim- 
amount. Up to a cortain point tho more to the 
acre the bettor It is. 
Mr. Curtis, Saratoga, related the history of a 
neighbor who skinned his farm, and laid up the 
proceeds in notes and other securities. His farm 
run down so that lie had to soil It and take to 
village life. Then a son—not having farming to 
occupy him—speculated the bulk of the old 
man's property away, and the family had to re¬ 
move West to rebuild their shattered fortunes. 
An Englishman bought the run-down farm, and 
by means of draining the bog holes, using the 
muck, and good tillage, succeeded in growing 
large crops of corn, barley and grass. HLs ox- 
ainplo was followed by other farmers In the vi¬ 
cinity with good results. Knew a man who 
drained a swamp with tile, at large expense, and 
two crops paid It, and he had a fine, rich field loft. 
Solon Robinson spoke In favor of county 
fairs. They should ho places whore farmers 
could buy, sell and exchange. That was the only 
system that, could keep them alive. OurCounty 
Societies were fast going to decay. Horse racing 
was killing them. The State Fair this year was 
not what the great Empire State should furnish 
people to look at. The only way to keep both 
State and County Societies alive was lo make it 
possible for people to conic to the fairs and buy, 
sell and exchange. Ho advocated the putting up 
of articles at. auction, and the system of daily 
sales at the fairs, 
Mr. Paxton, Oneida, did not agree with Mr. 
R. Thought he had never seen a better exhi¬ 
bition, though he had attended the Suite Fairs 
for a longtime. [A very astonishing assertion, 
unle-M Mr. F. is Vice-President, or something, of 
the Society. - Reporter.] Believed wo could 
not initiate the European system and make it 
practical to buy and sell at our fairs. Mr. F. be¬ 
lieved draining one of the most important of 
farm improvements. Hail a field of twolveacres 
which lie drained, dug out tho stone, summer 
fallowed it. and sowed with wheat, and got u 
yield this year of forty bushels per acre. Put 
tilt from two and a half to three feet deep. The 
cost of improving the field was at least thirty 
dollars per acre. Should now fall fallow and 
sow with barley in the sprlDg. In 183fl drained a 
field of eight acres wll h brush, at a total cost of 
fifty dollars, and from being nearly worthless, it 
beeamo very productive. The brush drains were 
good yet. Subsequently drained ten acres with 
hemlock boards, and they wore still good. [From 
Mr. F.'s remarks wo inferred that thoso drains 
constantly discharge water. Being constantly 
wet, the brush and hemlock endure well, but if 
the drains were dry for a few weeks each year, 
they would have decayed long slnoe. — Re¬ 
porter.] 
Mr. F. alluded to tho waste of manure when 
exposed to the weather in the barn-yard from 
May to November. Ho estimated the consequent 
loss at from fifty to seventy-flvo per cent. 
Would apply manure to the land as soon as it Is 
made. 
B. W. Seaman, Albany, had a field from which 
the top soil had been removed to the depth of 
ten feet; It was as near unproductive as eluy 
soil could bo. Uuderdralned with tile at a cost 
of about one hundred dollars per acre. TUeu 
drew on manure at the rate of about one hun¬ 
dred loads per acre. Plowed In the fall, and 
planted to com the following spring. It grew 
nine feet high. Sowed to wheat, and got one 
hundred bushels from two acres. Seeded with 
one bushel of clover seed per acre, und cut the 
crop five times in one season. 
Mr. Hawley, Onondaga, found that under- 
draining paid well. Hud seeded after a crop of 
oats with half a bushel of clover seed and eight 
quarts of timothy, and cut two and a half tons 
per acre. Regarded the liny from heavy seeding 
better than that from light. It was not so coarse 
and woody. Would house manure and keep 
ashes and lime from it. Had mixed ashes with 
hen manure In solution, and the ammonia rose 
so strong us to drive him from the shed. 
A gentleman from Chautauqua county ex¬ 
plained that ashes and hen manure mixed dry 
did not part, with ammonia so long as kept in 
that condition, and if placed on the soil, that 
would absorb the amruouja when liberated by 
moisture, 
Mr. Stoddard, Broome, spoke of county fairs; 
that of his own, though good for the first few 
years of its existence, laid been subjected by the 
horse element. The current question at the ex¬ 
hibitions was “ what time Is the horse trot," and 
stock and implements received little attention. 
Advocated buy lag and soiling farm produce at 
the fairs. 
Mr. Bouchton, Saratoga, said their county 
fair had been successful. They did not allow 
any interest to absorb It, but kept an equili¬ 
brium. 
Solon Robinson alluded to the saving of 
human excrements by means of deodorizing 
hem with dry earth. A single gallon of dry loam 
Put in the privy vault each day will render its 
contents inodorous, und not disagreeable to 
laudle as 1 manure. If this simple system were 
adopted in the towns and cities, a3 well ns farm¬ 
ers’ houses, a saving ot' immense value to tho 
country might be effected. A few barrels of dry 
dust gathered from the road and stored from the 
weather was practically sufficient, though the 
best article was probably dry muck. Sand is not 
good. Dry day is excellent. Advocated the ap¬ 
plication of manure to grass land and the turn¬ 
ing uuder tho sod to fertilize other crops. 
A gentleman residing in tho Shenandoah Val¬ 
ley said It was the custom there to scatter tho 
straw over their wheat fields to the depth of a 
foot soon aftor tho grain Is sown and lot it re¬ 
main. 
Tho announced subject for dimension was not 
discussed very closely, btitstrong; testimony was 
elicited in favor of tho profit of investing capi¬ 
tal In underdrains, good stock, manures, and suf¬ 
ficient labor to insure good and thorough tillage. 
-•-*-*-- 
THE HAMMONDSPORT, N. Y., FAIR. 
This F.xhlbltlon, hold during the last three 
days of September, was full of interest a9 usual. 
Splendid weather facilitated the carrying out of 
all nrrangemeuts, and the numerous visitors 
who thronged in from far and near had the best 
of opportunities for seeing this famous locality. 
This season, for the first t ime, tho dreaded rot 
made its appearance in the vineyards border¬ 
ing Lake Keuka, (that name for this beautiful 
sheet of water having been formally substi¬ 
tuted in place of Crooked Lake,) and, together 
with the tardy ripening of tho grapes, caused 
by the unusually wet arid cold summor, has cut 
down somewhat the usual generous harvest of 
tho vlnthers. But llioro is no known grape- 
growing locality In tho world which is exempt 
from seasons of failure, and again and again the 
best Catawba regions West have been swept 
with the rot, and that, ton, in seasons when all 
surrounding vegetation did not suffer, as here In 
the past one, from mildew and blight. In tho 
Old World the seasons of failure number many 
more than those of success. And there Is nothing 
In this first partial failure of tho grape crop In 
the region of Hammondsport which need bring 
discouragement, or doubt of Its splendid capa¬ 
bilities for vine culture. 
The familiar tent was pitched upon the green, 
and in Its ample shelter was tho finest display of 
grapes we had anywhere seen this year, data w- 
bus, not fully matured for wine-making, but 
ripe Tor shipping, wore there in profusion. Del¬ 
awares, with largo, compact, shouldered clusters 
fully ripened, the product of well established 
vines in rich soils, were plenty. The display of 
Ionns was also remarkably fine, und their quali¬ 
ty, ns compared with the other vuriotiespresont, 
superior. The Iona Is rapidly gaining In tlm es¬ 
timation of tho vine planters of I’knustmt Valley. 
Vines that have acquired some age, and become 
wall established, are, in this region at least, ful¬ 
filling tho predictions of its first disseminator, 
Or. GltANT. Its destiny is to supplant the Ca¬ 
tawba, and ns a wine grape it must bo acknowl¬ 
edged to stand foremost. The Walter appeared 
favorably, and is ranked among tho first by tho 
grape growers. Some other red grapes were 
shown, including Diana and a few of Rogers' 
Hybrids, but where the Iona and Delaware suc¬ 
ceed, tho red grape is yet to ho produced that 
should be plan tod In their stead. 
Of the black varieties there were shown several 
of great, excellence, its the Crevellng and Alvey. 
which are not found profitable for general cul¬ 
tivation, although the finality of tho fruit Is urn- 
exceptionable. Ouo plate of Israel las was re¬ 
markable for the size and compactness of clus¬ 
ters. The specimens of Concords were very 
fine, und, as might Unexpected, every one spoaks 
well of tho habit und hfutlllifulnoss of tho vine. 
Tt grows plenty of fruit and ripens it. Many 
tasters, who were probably hungry for fruit, 
thought, It as good as any variety to oat Trout tho 
hand; but the wine makers say it la worthless 
for wine. It has no sugar and no acid. Speck 
mens of the Euntelan were on exhibition, and 
half of a two-your-old viue showing a remark¬ 
able growth. This variety makes a very favor¬ 
able Impression, and few are Inclined to dispute 
Its claims, so far as tested, to tho post of honor 
as tlm best black grape. Of white grapes, tlm 
most conspicuous were Rebecca, Allen's Hybrid 
and some seedlings. 
Grapes did not constitute all the attractions of 
tho Fair. There was a lino display of peaches, 
apples and plums. Pleasant Valley Is famous 
for other fruit than grapes. 'There were also 
wines and brandies, Jellies and canned fruits, 
flowers and ornamental plants, vegetables, ouri- 
ositles and paintings. Some pears direct from 
Cal i l orn ia attracted great attention. They wore 
very fair and largo, but those who were fortu¬ 
nate enough to get a taste of their quality pro¬ 
nounced them deficient in that respect. 
The Fair closed with an auction, atwlilcdi most 
of the fruit waa sold for the benefit of the As¬ 
sociation. Muuy visitors prolonged their stay 
and spent a few days in the agreeable business 
of examining more minutely tho vineyards, 
wine cellars and other objects of Interest In the 
locality. 
-- 
ST. LOUIS AGRICULTURAL AND 
MECHANICAL FAIR. 
St, Lock, Oct. 8,1809. 
Western Fairs are magnetic affairs. Heaven 
and earth seem to have conspired to be merciful 
and good humored, and with tlm way thus ren¬ 
dered propitious, what could you not have ex¬ 
pected to see in the magnificent grounds of the 
St. Louis Mechanical Association this year? 
From the amphitheater to the curbstone the 
swaying mass of human beings—and such happy 
looking creatures — have distracted us, amused 
us, satisfied and tired ns. We attended for three 
days and were satisfied. Another look at any¬ 
body or anything would have been pure torture. 
And so, to-day, wo “ loll ” in our chair and count 
our rosary— Fair memories! 
Cattle. 
Tho very meager display of Aldemeys was 
anything but gratifying to lovers of ‘‘intel¬ 
lectual " cattle. Devons and short hums were 
in abundance, and the premiums were mostly 
borne away by Illinois exhibitors. President 
Grant’s ox. weighing 4,000 pounds, was on pri¬ 
vate exhibition, the proceeds being devoted to a 
charitable purpose. 
Slieep. 
South Downs, Long Wools, Spanish Merino, 
Leicestershire^ (?) and those of various grades, 
were well represented, many hailing from Can¬ 
ada. The numbers exhibited far exceeded those 
of last year, as the pens proved quite inadequate 
for their accommodation, as well as those for 
Hogs. 
Over five hundred porcines had tho privilege 
of squealing to an admiring audience, and some 
of them enjoyed the luxury of being washed 
and brushed and combed by colored valets. Tho 
breeds shown were mostly Chester Whites, Po¬ 
land and China. The display of 
Horses 
was la’-go, and the animals superb. A pair of 
matched black horses (for the carriage.) owned 
by Mr. F. O. Day of St. Louis, took tbo blue rib¬ 
bon of $100. They hud recently boon purchased 
near Syracuse, NT. Y. Some very flna driving 
was displayed by a young Miss* which elicited 
various comments from the spectators, the men 
geuorally “glad she wasn't thgir sistor.” As she 
handled tho ribbons deftly, sat gracefully, and 
looked straight, ahead, mo felt as If wo rather 
huve her our “slater” than own fora “brother" 
tho youngman whodrovososprawlingly, letting 
out his arms and leg*, link after link, and feed¬ 
ing out liia body into those four extremities to 
supply their lengthening demands. 
Tho Fine Art 
display was large, but very poor In regard to pic¬ 
tures. J. It, Meeker or St. Louis exhibited a 
few landscapes of somo considerable oxcollonoo, 
and Madame LuiUT, a French artist, displayed 
some very fine miniature portraits on porcelain 
and ivory. 
Fruits and Flowers 
wore in abundance, but with a few exceptions, 
badly arranged. Ammig poaches, the Mammoth 
Heath Cling attracted special attention. Asthey 
measured a toot in circumference, they were en¬ 
titled to their name. The Yellow Rare Rlpes, 
Washington Sendllugs and Ward’s and Craw- 
ford’s late wore very fine. Some very huge and 
lusolons pears tempted tho beholders— one Duch¬ 
ess d'Angoulenio measuring fourteen Inches in 
circumference, and weighing one pound and fif¬ 
teen cuuoas. Itoumefrom Savannuh, M.o. The 
Flemish Beauty succeeds well here. Standard 
trees are mostly planted, the blight affooting the 
dwarfs. 
Grapes. 
Ives’ seedling attracted much attention, and 
the exhibitor said “ it was the only grape about 
Cincinnati, O., that was worth anything this 
year.’’ Tho display of grapes was meager. 
Geological. 
G. B. Smith of Chicago furnished the most at¬ 
tractive collection of minerals. Some South 
American agates, eight or ton Indies in diam¬ 
eter, were most admirable. A Jewel casket, 
made out of solid slabs of Russian moss agate, 
was too much ror the tenth commandment. Not 
oniy the delicate fibers, but tho forest green of 
the moss was moat perfect. The oolleciton of 
Missouri minerals was comprehensive and a 
oompliuieut to the State. 
In tint Textile Fabric 
department wo were nearly Jammed to a Jelly, 
which recalls, by the way, the exceedingly fine 
collection ol'Jellies on exhibition. An Ohio lady 
had contributed largely, having taken first pre¬ 
miums many a time at other lairs, but at this 
quo her Jellies had been entirely overlooked. 
Shu was so good as to open a glass of crub-upple 
Jelly to oonvlncc us that bora waa pure, free 
from gelatine, and unsurpassed. It was good; 
wo said so, and suggested that bIio send her 
method to the Rural. But she eoneluded tho 
“secret" was too valuable t-i bo made public— 
Just as If anybody cared a ult! x 
But Jellies are not textile fabrics. But bed- 
quilta are, and there were the bcautlfulcst und 
foolishest bed-quilts we ever saw. Think of a 
silk quilt, the center a mass of silk embroidery 
surrounded by a patchwork of tiny “Job’s 
troubles," and bordered with particolored em¬ 
broidery, in silk! Aud many such there wore— 
and "log cabin " quilts. By the way, if any of 
our readore don't know how to piece a log 
cabin, they better learn. It is a capital way by 
which to use up odd pieces, great and small, of 
delaines, ribbons, merinos, etc, 
Tho display or fine and fancy work was nlmost 
equal to a departnien t in Stewart’s. A plot u re 
frame composed of flak bones showed consider¬ 
able skill. Tho bones, evidently, were largely 
those of the codfish, and arranged to simulate a 
wreath, the vertebrae forming stigmus. The 
boues were glued on u frame of wood. 
Machinery. 
As men have most of tho machinery to their 
special service, wodidu’t bother our heads much 
about plows and mowers nnd forks, mid tho like. 
We did observe, however, that much of the ma¬ 
chinery looked too beautiful for utility, and 
that on one mower waa a vignette of a beautiful 
wotuan-faco, which wo thought an excellent 
idea—such a comfort to a man riding alone all 
day cn a prairie or meadow 1 But wo did look 
for washing ami churning machines. When wo 
heard a man praising his washing machine, by 
telling how it would wash tho finest laces, otc„ 
without damage, we passed him by. Something 
that would wash shirt collars nnd wristbands 
was the desideratum. We finally came to one 
that claimed ability to wash “sixty shirts per 
hour, live sheets per minute, etc., etc.” It 
turned with a crank, and tiie “ principle ” was 
placing tho garment between two wooden wash¬ 
boards, which rubbed It on both sides. This raa- 
chlno "apparently’’ bad much to recommend it 
over all others wo have seen. It was named the 
“ Greenwood." 
The “ Champion Churn " appeared equally su¬ 
perior In its way. It is a Western invention, mid 
very recently brought Into use. No more than 
“four minutes is required to do a large churn¬ 
ing." The churn is a square box. with right- 
angled corners, and the dash a horizontal bar 
with paddles, link or elongated ring shaped, 
turned by a crank. A sieve at one lower corner 
allows the buttermilk to run out, after the but¬ 
ter Is gathered. Tho fixtures are few and sim¬ 
ple, but “ common sense" to the last degree,and 
the exhibitor said it " would knock the butter 
riglit out of the milk,” aud wc believed him. 
A model for a “Potato Digger,” which looked 
like a thrashing machine, attracted considerable 
attention. It claims to take the potatoes out of 
tho ground, separate them from the dirt and 
deposit them in u cart In the rear of the machine 
without hand labor. Its complexity of mechan¬ 
ism looked dubious. Generally, aud comprehen¬ 
sively, “ every body" says tho Fair exceeds that 
of last year in number of entries and attendance, 
but not decidedly in excellence. The grounds 
are beautiful, and visitors enjoyed themselves 
lounging on the grass under the trees. Wc met 
a number of the Agricultural Press, fine looking, 
gentlemanly fellows, and “ congenial." To Dr. 
Morsk of tho Journal of Agriculture, wo are 
under special obligation for courtesies rendered. 
Mintwood. 
CO 
lamcstk tecancnmn 
CONDUCTED BY MARY A. E. WAGER. 
GRAPES AND WINES 
BY JULIA COLMAN. 
Tiiere is probably no fruit more whole¬ 
some than grapes. The simplest mode of 
eating them is the heat—fresh, without any 
preparation. The common praclicu of ex¬ 
tracting tho pulp and rejecting the skin is 
not in the least objectionable. Wo beg 
to suggest, however, that there may be 
neater ways of disposing of the skins than 
to have them lie under foot for weeks, after 
the fashion of some; still wc do not propose 
to eat them. 
There has been much dispute about the 
propriety of swallowing the seeds. Tho 
objectors allege that they are not digested. 
True, but that is also the case with many 
small seeds and other substances which stiil 
are not hurtful. It is, indeed, indispensable 
to have some debris in @ur food which shall 
so distend mid rub against the walls of the 
lower part of the alimentary canal ns to 
promote healthful action. Tho seeds of the 
grape are well adapted to this office. Still, 
grapes are not medicine; they are healthful 
food, and they require digestion; therefore 
they should be eaten like other food at. meal 
times. If you call the stomach up when it, 
ought to rest, or when it lias another job in 
its finishing stages, and set it to work on a 
few grapes or any tiling else, just because 
your taste craves them, you must pay the 
penalty for such a violation of law in some 
way, whether you know it or not. Bui if 
your stomach near your regular meal lime 
craves food or drink, take grapes freely and 
enjoy them. 
For the table, clip out tho green or decayed 
fruit, and if the clusters need washing, lay 
them on a sieve and apply a stream of water 
with what force you can command, and then 
drain and dry them. In this way, if care¬ 
fully handled, tho bloom will remain almost 
unimpaired. Of course for use fresh, they 
should be perfectly ripe. But grapes are 
often marketed too soon, though they may 
show color. In this case they should he 
cooked. Simply stemmed, stowed with a 
little water and sweetened, they make very 
good fruit sauce for dinner or tea. To re¬ 
move some of the seeds, cook them in a (lat 
porcelain kettle, remove them from the fire 
when nearly done, stir a minute, then return 
them and let them boil up briskly on one 
side; many of tho seeds will appear here, 
and may readily be removed with a skimmer. 
Green grapes—those which have been re¬ 
moved from the vines to perfect tho rest—are 
very good stewed. If thickened with oat¬ 
meal, say about two spoonfuls to a quart, 
they will require loss sugar. Add occasion¬ 
ally a little broken cinnamon. They are 
also very good slewed with two-thirds primes 
or ripe tomatoes. If canned, they will be 
very acceptable in tho winter, with dried 
apples. Perfectly ripe grapes can also be 
stewed or canned to great advan tnge. Stowed 
with half or two-thirds applei; strained and 
sweetened, they make a delicious marmalade. 
An excellent marmalade pudding maybe 
made by placing this marmalade in a pud¬ 
ding dish in alternate layers, with wheat 
meal batter biscuit, (any other wheat bread 
will do, but is not so rich;) bake in a slow 
oven thirty or forty minutes. A more juicy 
pudding may be made with the bread and 
grapes only, stewed or whole. Scarcely any 
invalid need to fear these. 
Grape toast, (good enough for anybody,) is 
one of the most harmless dishes that can be 
offered to an invalid. It is made by dipping 
a few spoonfuls of stewed grape over half a 
batter biscuit and letting it stand till suit, 
serving either warm or cold. Tt is far more 
wholesome than the dry toast, buttered toast 
or milk toast, usually given to invalids. 
Jellied grape, a very delicate dish, is made 
of one-third cup rice, two cups grapes, aud 
one-half cup water, (with or without two 
spoonfuls sugar.) Sprinkle the rice (and 
sugar) among the grapes while placing them 
In a deep dish, pour on the water, cover close 
and simmer two hours slowly in an oven. 
Serve warm as sauce, or cold as pudding. If 
served warm as pudding increase slightly 
the proportion of rice and water. 
For hatter pie, make a batter as for batter 
biscuit, (stirring slowly mul sifting in about 
two cups good wheat meal into one and a 
half cups water;) cover with this the bottom 
of a pudding disli half an inch deep ; place 
on this a layer of grapes, sprinkling on one 
spoonful of sugar and one of wheat meal; put 
batter around the sides, then add another 
layer of grapes, <fcc., finishing with a thin 
cover of batter, and bake an hour. Serve 
wurm or cold. 
Grape juice makes delicious pudding 
sauces. Cook and drain the grapes, (you get 
more and richer juice than by bruising them 
fresh;) mix with more or less water, as you 
please—witli most grapes, half-and-half is a 
good rule,—boil, sweeten and thicken to the 
taste with flower or wheat meal. This grape 
juice is very different from wine, which will 
not answer to take its place, because it is 
not so rich, and because, as a much quoted 
chemist says, “ all grape wines contain a 
notable proportion of alcohol.” 
This alcohol (and Us nature Is the same 
wherever found) ia one of the greatest ene¬ 
mies to the process of digestion, ns has been 
proved by the repeated and elaborate ex¬ 
periments of competent chemists, who, how¬ 
ever, did not wish to arrive at any such re¬ 
sult. It so promptly precipitates every par¬ 
ticle of pepsin, (the active ingredient in the 
gastric juice,) that a very small portion ef¬ 
fectually puts a stop to digestion until tho 
stomach, in self-defense, absorbs and transfers 
it to tho veins. These carry if. to the liver, 
the lungs and the skin, where it la ns speedi¬ 
ly as possible thrown out of the system. 
It has also been ascertained that alcohol 
destroys the vitality of the blood, killing tho 
little vesicles that carry the nutriment to 
the tissues, so that if taken up they furnish 
only little particles of fat. This often causes 
fatty degeneration of tho heart and oilier 
vitals. 
But grape wines aro not the only places 
where alcohol is found. It exists in all 
fermented wines, domestic or foreign. Cur¬ 
rant, wine usually contains quite as much 
as Sherry, Madeira or Port. Cider contains 
more than Champagne, ale or heel*. 
These items concern mothers and cooi. 3 , 
because in the preparation of food we do noc 
wish to mingle with It poison. Children 
also frequently acquire such a taste for i. .so 
things when found in food that it leads to 
further use, and eventual min. Wo do not 
wish to abet any such results, but rather to 
aid our readers in securing to themselvoe and 
their families the most enduring happiness. 
--— 
CONTRIBUTED RECIPES. 
Baked Tomatoes .—Peel and slice good ripe 
tomatoes, mul always cut off all imperffirdon. 
Put a thick layer of Tomato into an earthen 
pudding dish • sprinkle them with a lit tie 
salt, and sugar if you like; then a thin layer 
of cracker or slices of bread. Fill the dish, 
finishing at top with tomato. Eako one 
hour. Never put butter or water on toma¬ 
toes.—8., Perry, A! Y. 
Graham Bread.—I am out of patience with 
all tlm recipes I sou for malting “ Graham 
Bread.” I will send you mine and I know it 
to be first-rate:—One quart warm water; two 
quarts aud one pint coarse unsifted flour, 
one teacup yeast; otic teacup molassea ; ono 
tablespoonful butter before it is melted ; one 
teaspoon soda. This will make two lou/ei 
in common deep bread tins. Let it rise to 
Uic top of dish, and hake three-quarters f im 
hour in a moderate oveil.— Sarah, Ferry, 
N. Y. 
To Fry Pork .—Never allow it to boil to 
freshen, but soak in warm milk and water, 
or water alone; roll in flour; put a little 
drippings from meat in a pan and cook 
quickly to a light brown, and you will never 
wish it cooked in the old way—boiled until 
the grease is all out then left on the back of 
tho stove to wither up and never to bo 
thought of until the teakettle boils over on It 
and sets the grease sputtering over the floor, 
ortho blue smoke rises and fills the room 
with an offensive odor.—A Rural Reader. 
1'omato Holts .—Make crust of sour milk, 
soda, butter and flour. Roll out, in small 
pieces, about one-fourth of an inch thick. 
Pare and slice tomatoes and lay the slices on 
the pieces of dough; roll and bake. To be 
eaten with sugar aud cream.—c. si. b. 
How to Pickle Blackberries .—For the infor¬ 
mation of Lottie Hall, I send the following 
recipe: — Seven pounds fruit, three pounds 
sugar, one quart vinegar, half ounce cloves, 
half ounce cassia buds. When the sirup is 
boiling add the berries; boil one-half hour, 
then skim out, the fruit and boil down the 
sirup.—Mrs. 8, W. Culver. 
To Color a Superior Black .—Take the com¬ 
mon sorrel and put ft in an iron kettle—first 
a layer of yarn and then one of sorrel; cover 
with water and heat daily, but not to boil. 
Wring out the yarn everyday and air it. 
Then boil logwood, and dye thy goods with¬ 
out rinsing. By this process you will have 
a nice blue-black without the use of copperas 
or anything that will rot the yarn. Keep 
the goods longer on sorrel if jet black is de¬ 
sired.—Mrs. E. B. T., Attica, 0. 
Tins correspondent does not say bow many 
days it is necessary to keep the yarn on sor¬ 
rel to color blue-black. 
-- 
Coloring Brown.—Will some good bourekwiwr 
toll me how to color brown with walnut black ? 
—Charity. 
-»-M- 
Superfluous Hulr, — Can you or any of your 
readers inform us how to exterminate super¬ 
fluous hair?—T. Bentley. 
--- 
Tartaric Acid.—Wo have no ua« for tartaric 
acid, or bicarbonate of soda. Would liko to 
kuow the object of its use.— r,. a. c. 
Flowered Coverlets. —Will some one ffivo In¬ 
formation through the Rural where flowered 
coverlets or carpets are woven? -A SmaiCfiisrrt, 
